Method

Preheat oven to (180C) and bake the pumpkin in some olive oil until softened and slightly crispy, set aside when done (20 mins)

Heat the almond milk in a small saucepan, but don't boil it.

In a medium pot, heat the oil over medium heat and sprinkle in the flour. Whisk for about 2 minutes to create a smooth roux. The mixture should darken slightly during this time.

Still whisking, add the hot almond milk slowly and cook for a minute or two more, until the mixture has thickened. A good way to check is to dip a spoon into the mixture, then run your finger over the back of the spoon. If the mixture does not run into the streak made by your finger, it’s thick and good to go.

Add in the curry sauce and stir until smooth. Keep it on the heat for just a minute or two, until the sauce is warmed through.

Take the almond milk mixture off the heat and stir in the No-Moo Melty, soy sauce, and spices. Partially cover and let the mixture sit as the cheese melts.

While waiting for the cheese to melt, bring a pot of water to a boil and cook your macaroni. Cook it just shy of al dente (subtract a minute or two from the al dente cooking time on the box). Drain the noodles when they’re done.

Once the cheese has fully melted, taste and adjust any of the spices, as well as salt and pepper, to your liking. The whole mixture should now have a nice, velvety texture to it. Add the cooked macaroni, the curley kale, baked pumpkin, (and the onions if you’re adding them) and stir well. Pour the whole mixture into a 9x13 baking dish, or a deeper casserole dish.

Sprinkle some grated Vegusto’s No-Moo Piquant over the top of the pasta. Bake for 10 minutes, or until the sauce is bubbly and the No-Moo Piquant is browned on the top. Garnish with Chopped spring onions.